Past Newsletters

March 2008

Lake Champlain Chocolate … a Champion Chocolatier!

It is with pride that In Pursuit of Chocolate brings you this sumptuous parade of chocolates which have impressed the palates of even the most particular gourmands. One unique element that characterizes Lake Champlain Chocolate is their creative use of the wonderful natural flavors of Vermont. They meld the richness of pure Belgian Callebaut chocolate with the sweetness of Vermont cream and butter, and velvety smooth ganache blended with inscrutable Vermont flavors. These delectables are passports to Chocolate Heaven, truly representing the memorable moods and unique flavorings of Vermont. These luscious jewels are sure to sweep you away!

Founded On A Dare

Sometimes, wild risks pay off big time, and that's just what happened in the case of Vermont's now-world-renowned Lake Champlain Chocolate Company. It all started 20 years ago with Jim Lampman, victualer of Burlington's acclaimed Ice House Restaurant. As the story goes, Jim would periodically purchase expensive boxes of chocolates as gifts for his staff. Like many of us have done in the past, Jim pretty much regarded the price tag on his gift box confections as a measure of quality. As we've all learned, sometimes in rather painful fashion, this rule of thumb isn't always reliable. One day, Jim's pastry chef, a man of unsullied culinary acumen, took him aside after receiving one box too many. "These chocolates are terrible," he confessed. Jim then dared the man, "All right, you do better!" Shortly thereafter, his pastry chef made good on the dare, presenting Jim with the finest chocolates he had ever tasted.

It wasn't long before the Ice House Restaurant began serving hand-rolled, distinctively flavored truffles to their appreciative restaurant patrons. The response was so unbelievably overwhelming that there was nothing left to do but establish a separate upscale confection business. Although their products were intended only for wholesale customers, and the business was located in a tiny, patron unfriendly alley, retail customers found them. As happens with greatness, word of mouth about the heavenly chocolates spread like wildfire, and eventually Jim sold his restaurant and devoted his full attention to the new business.

These days, the growing team of about 100 employees continues to uphold the highest standards of chocolate making. Of course, they use only the freshest ingredients and the very best chocolate, but what truly sets them apart is their heritage of fine craftsmanship and creativity, which, when partnered with the wonderful flavors of Vermont, has been a true recipe for success. There are no preservatives, extenders or additives in Lake Champlain Chocolate, are certified Kosher, and each of their chocolates is made in small batches to ensure exceptional freshness. The chocolate factory is located on the stirring and often breathtaking shores of Lake Champlain.

By the way, Easter and other springtime celebrations are just around the corner. Why not enrich the lives of your family members or the employees of your business by sending them one of our other five gourmet clubs of the month. Monthly Clubs offers many creative options. Call 800.625.8238 for more information, and visit www.monthlyclubs.com to find international wines to complement your chocolates, handcrafted cheeses from all over the world to complement the wines; microbrewed beers to complement the cheeses; premium hand rolled cigars to go along with your craft brews; and attractive seasonal bouquets to dress your springtime tabletops and backyard barbeque table!

Lake Champlain – Award-winning Chocolatiers

In 2000, Lake Champlain Chocolates was awarded the prestigious Epicurean Award for Top Choice Chocolates by the American Institute of Wine & Food.

In 1998 Lake Champlain Chocolates' Hazelnut Five Star Bar won the "Outstanding Confection" award by the National Association for the Specialty Food Trade at the annual summer International Fancy Food Show in New York City.

The Five Star Bar line was a finalist in this same competition in 1996 and voted Best New Bar of 1989 by the Candy Bar Gazebo. It was also named The Ultimate Chocolate Bar by Vogue Magazine in 1993 and 1990, both prestigious accolades for any Chocolatier.

Other awards reflect the wide range of quality and workmanship in every facet of their chocolate making process: the Burlington Free Press Reader's Choice Awards in 1999 (and consecutively since 1993); Lake Champlain Chocolates was voted "Favorite Chocolate" by the Albany, NY Times Union newspaper in 1999; and their chocolate factory was selected as the "Editor's Pick" for an outstanding reason to visit New England by Yankee Magazine's Travel Guide in 1999.

The Green Mountain State of Vermont

In 1763, England was granted what is today known as the Vermont territory through the Treaty of Paris, which ended the French and Indian war. Ethan Allen and company soon moved in and ended all land ownership disputes with New York and New Hampshire.

Vermont was officially adopted as the new republic's name on June 30, 1777, yet there are at least two different stories told to explain its origin. The first stems from a story told by Dr. Samuel Peters, which, most historians feel, is invented. In truth, the name Vermont probably was given by another. Dr. Thomas Young was a Pennsylvania statesman who took a great deal of interest in the young republic in the mountains. It was he who had suggested that Pennsylvania's constitution be used as the basis for Vermont's, and this was in fact what was done. He is also credited by many authorities with having suggested the name Vermont to perpetuate the memory of the Green Mountain Boys, who were named for the long north-south ridge of mountains that nearly bisects the state. Before joining the United States in 1791 as its fourteenth state, Vermont remained an independent republic, and to this day, Vermonters remain fiercely independent in spirit.

Burlington, where Lake Champlain Chocolate is located, is touted as one of America's most livable cities. It is situated on the eastern shore of Lake Champlain, nestled between the Adirondack and Green Mountains. Burlington is also home to the world famous Vermont Teddy Bear Company, Ben and Jerry's, and The Shelburne Farm, which makes some of the finest handcrafted cheeses in America (indeed we have featured them in our Gourmet Cheese Club which can be explored further at www.cheesemonthclub.com). The Shelburne Museum, including 39 New England style buildings on 45 acres, is dedicated to New England life and its artisans. In fact, much of Vermont's business dollar relies on cottage industries that make a host of products ranging from knitwear, quilts, weather vanes and decoys, to hand blown glass and hand thrown pottery. Vermont culture is unique and her scenic landscapes are a great place to visit. If you ever do, be sure to pop in for a tour of Lake Champlain Chocolate!

How Should Chocolate Be Tasted and Savored?

Solid chocolates and filled chocolates represent entirely different culinary philosophies, and thus should not be savored in the same way. Solid chocolate should be taken in small pieces, put on the tongue and left to melt. This allows, on the one hand, for the taster to see if the flavors release themselves naturally and in a well-balanced, complex manner, and, on the other hand, to see if it really melts. If the chocolate is not "balanced," for example, if there is not enough cocoa butter, then it will not melt. Afterwards, the chocolate should be lightly passed between the tongue and the palate to ascertain if it has been sufficiently ground to give a fine texture (the palate and the tongue can feel from 60 microns, but no finer). In Belgium, chocolate is ground down to 30, even 20 microns to be certain that no grains can be felt. In contrast, a filled chocolate should be bitten into several times, so that the chocolate shell is mixed with the interior filling, thus making it possible to appreciate the balance that the chocolate maker has tried to create.

Fine chocolate can be the crowning moment of a fine meal or social gathering. Chocolate is similar to other elegant foods – such as fine cheese and fine wine – that add variety and immense pleasure to any gathering. If you haven't discovered our cheese and wine clubs yet, you will surely be impressed with our domestic and international selections. For more information, visit our websites – www.cheesemonthclub.com and www.winemonthclub.com to see our excellent provisions.

Storage Tips

Like fine wines, chocolates should be stored in a cool, dry and dark area. Since chocolate is highly susceptible to absorbing odors, your chocolates should be kept away from other strongly fragrant foods. Optimally, you should store your chocolates at 59° to 65° F (15° to 18 °C), and under 65% humidity. If you keep them in an ambient temperature below 72°F (21°C), there is no need to refrigerate your chocolates if they can be eaten within three weeks, and let's face it, these chocolates will most likely be eaten within the first few days! Hide them somewhere safe if you want to get a chance to try all the flavors! So what are you waiting for?